Apple Pie Overnight Oats Recipe From Erica Rodriguez’s Debut Cookbook

Ethan Parker
Apr 3
2 min read

Wholesome, nutritionist-approved dishes made for everyday kitchens.

Serves 2

Ingredients:

100g (31/2oz/1 cup) rolled oats
1 apple, grated
2 tablespoons chia seeds
200ml (7fl oz/scant 1 cup) milk of your choice (oat, almond, cashew nut, etc)
250g (9oz/1 cup) plain yoghurt of your choice
1 teaspoon ground cinnamon, plus a dusting to serve
1 tablespoon maple syrup, plus optional extra to serve
A handful of pecans, chopped

For the stewed apple

5 large apples, peeled, cored and chopped
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons filtered water

Method:

Make the stewed apple. Add the chopped apple, cinnamon, nutmeg and water to a saucepan over low–medium heat and cook for about 10 minutes, until the apples have softened. Remove from the heat, allow to cool, then place in the fridge in an airtight container.
Put the oats, grated apple, chia seeds, milk, yoghurt, cinnamon and maple syrup in a large mixing bowl and stir well to combine. Don’t worry if it looks a little bit runny; the mixture will thicken up overnight. Transfer to an airtight container and leave in the fridge until the next morning.
When you’re ready to serve, add a portion of the oat mixture to a bowl and top with the stewed apple. Alternatively, you can layer the oats and stewed apple in a jar or glass. Finish with some chopped pecans, a light sprinkle of ground cinnamon, and if you like, a drizzle of maple syrup.

Note: You might have some stewed apple left over – you can store this in the fridge for a few days or pop it in the freezer for future use; it will keep for a few months.